Iced Gingerbread Latte Recipe
Espresso, Milk, Ice, and Gingerbread Flavor
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Ingredients
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Gingerbread Syrup
Latte
Method
Gingerbread Syrup
- 1
Combine and heat
In a small saucepan combine 1 cup brown sugar, 1 cup water, 1 tablespoon molasses, and the sliced fresh ginger. Stir to combine.
- 2
Add spices
Add 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, and 1 teaspoon ground nutmeg to the saucepan and stir until distributed.
- 3
Simmer
Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer uncovered for 8–10 minutes, stirring occasionally, until sugar dissolves and flavors meld.
- 4
Strain and finish
Remove from heat, stir in 1 teaspoon vanilla extract, then strain the syrup through a fine mesh sieve to remove ginger slices and any spice solids. Cool to room temperature.
- 5
Store
Transfer cooled syrup to a clean jar or bottle. Refrigerate up to 2 weeks.
Latte
- 6
Prepare espresso
Brew two shots (about 2 oz total) of espresso using your espresso machine. If you don't have an espresso machine, brew 2 oz very strong coffee.
- 7
Measure syrup
Place 1 cup of ice into a 16-20 oz serving glass. Add 2 tablespoons of the prepared gingerbread syrup over the ice.
- 8
- 9
Add espresso
Pour the two shots of hot espresso over the milk and ice. Pouring espresso last helps create layered appearance and retains crema.
- 10
Stir and adjust
Stir the latte gently to combine syrup, milk, and espresso. Taste and add additional syrup (½–1 tablespoon) if you prefer it sweeter or spicier.
- 11
Garnish (optional)
Top with 2 tablespoons whipped cream if desired and sprinkle about 1/4 teaspoon ground cinnamon or grated nutmeg over the top for aroma and presentation.